Does the rural saying "eat ginger in winter and you are not afraid of wind and frost" make sense?

Does the rural saying "eat ginger in winter and you are not afraid of wind and frost" make sense?

Every winter is a difficult season for many people, with coldness and deep-seated coldness. Also, for people with cold feet, cold hands, and those who are afraid of the cold, winter is still a hard time. But does the rural saying "eat ginger in winter and you are not afraid of wind and frost" really change the fear of cold?

Ginger is the most common seasoning used in daily cooking, used to remove fishy smell. But it can also appear in Chinese medicine prescriptions. Ginger is hot in nature and has the function of dispersing. This is also the reason why some people who feel cold will drink hot ginger soup and sweat. The dispersing effect of ginger is far more direct than that of onions and garlic, and it lasts longer.

Moreover, in the cold winter, people's Yang Qi is insufficient and they are easily invaded by cold air, resulting in some symptoms of physical discomfort. At this time, it is necessary to expel the cold air from the body in order to return the body to its normal state. At this time, ginger soup can come into play. After drinking ginger soup, you will feel very comfortable when you sweat. Moreover, some Chinese medicine practitioners believe that winter diseases should be treated in the summer, and they also use the dispersing effect of ginger to reduce the cold in the body in summer and achieve the purpose of improving the physical condition.

I personally think it is better to peel ginger and eat it. It is said that the skin of ginger is a cold thing and will affect the heat dissipation of ginger. Moreover, it is not recommended to consume ginger too frequently or in excess, as it can easily lead to internal heat. The above are some of my views on this issue. Please forgive me if there is any inappropriateness.

In winter, whether in the south or the north, the weather is very cold, and it is easy to catch a cold. Ginger repels cold, so many rural elderly people say that if they eat ginger in winter, they will not be afraid of wind and frost.

Of course, when we talk about eating ginger here, we don’t mean to eat raw ginger directly. This will not only taste unpalatable, but also won’t have much effect. The correct method is to give priority to dietary therapy, directly brew ginger tea, which not only utilizes the absorption, but also tastes very good and can be used daily.

Nowadays, many rural elderly people don’t usually drink tea, but they will make ginger tea and drink it in winter. They don’t need to drink too much. After all, ginger tea has a very strong ability to dispel cold. If you drink too much, you will easily get sick. If it becomes popular, it will be counterproductive.

Many times when farmers go out to work in winter, they will drink some ginger tea before going, just to drive away the cold. In this way, they will not be afraid of the cold even if it snows outside.

So the rural saying is very reasonable. In order to be healthy in winter, you need to drink some ginger tea. It doesn’t need to be too troublesome. Just boil the ginger in water and add it if you want it to taste good. Some brown sugar, it will taste better.

I wonder if you drink ginger tea in winter, and what methods you use to ward off the cold. Let me tell you.

Eating ginger does not mean that you eat raw ginger directly. This is not only unpalatable, but also does not have much effect. The correct method is to give priority to dietary therapy, directly brew ginger tea, which not only utilizes the absorption, but also tastes very good and can be used daily.

The dispersing effect of ginger is far more direct than that of onions and garlic, and it lasts longer. Nowadays, many rural elderly people don’t usually drink tea, but they will make ginger tea and drink it in winter. They don’t need to drink too much. After all, ginger tea has a very strong ability to dispel cold. If you drink too much, you will easily get angry and you will get angry. It's counterproductive. However, as long as you pay attention to the dosage, drinking an appropriate amount will help your health. Especially in the cold season of winter.

Many agricultural proverbs in real life are the summary of the long-term experience of our country's working people in their daily lives, and they must have some truth.

Ginger is an essential vegetable in our kitchen every day, and it can also be used as medicine. It has the functions of producing sweat and relieving the symptoms, warming the lungs and relieving vomiting, warming the lungs and relieving cough. It is used for nasal congestion, headaches, coughs with excessive phlegm due to colds, and vomiting caused by stomach cold. In addition, ginger can detoxify pinellia, aroids, fish and crabs. In addition, ginger can be boiled with brown sugar to treat colds or stomachache caused by cold stomach.

Due to the cold weather in winter, people are prone to colds and colds, and ginger can induce sweating, resist cold, and increase blood circulation. Therefore, there is a farmer's proverb that eats ginger in winter and is not afraid of frost.

From personal experience, it makes no sense.

Personally, I am extremely afraid of the cold. Not only in winter, but also in summer when I go to work in an air-conditioned room, I must bring a thin blanket. When I go out in spring, when others wear short-sleeves, I always wear a jacket + short-sleeves/long-sleeves. I generally don’t feel hot. I only take off my coat when entering a shopping mall or being out in the sun.

Because my hands and feet are prone to coldness in early summer, I tried many methods that can heat up and promote blood circulation, such as foot soaking and eating ginger, but the effect was not very good, except for that year.

That year I did the opposite to recuperate my body. I ate carrots in the winter and ginger in the summer. I also soaked my feet in the summer. I persisted for more than a year. By the next winter, my body was not so afraid of the cold.

Winter diseases can be treated in the summer. Eating ginger in winter will not be effective regardless of wind and frost. It is best to stick to conditioning.

People who eat ginger in the morning and have stomach heat in the evening cannot eat ginger. This does not necessarily mean that they cannot eat ginger in the evening. It varies from person to person.

It makes sense, it is warming

Ginger: "Eat ginger in the morning, and it will be a tonic soup; eat ginger at noon, and you will get rid of tuberculosis; eat ginger in the evening, and you will see the King of Hell." Eat ginger in the morning, and it will be a tonic soup. Soup: Eating ginger in the morning has the best health care effect. The reason is that ginger is best at promoting the yang energy of the Yangming Sutra. In the morning, when qi and blood flow into the Yangming stomach meridian, eating ginger at this time will generate stomach qi and promote digestion. Moreover, ginger is pungent and warm, can speed up blood flow and has a refreshing effect. How to eat it? It is best to prepare a plate of pickled ginger for breakfast and eat it with millet porridge. The soaked ginger has a crisp and tender taste, with a hint of sourness, spiciness, and sweetness in the mouth. Together with the fragrance of the porridge, it is subtly blended together. It is simple, refreshing, and tastes carefully, but it is the best taste in the world. This is the most nourishing diet, and its effect is far better than tonic soup. Eating ginger at lunch will prevent tuberculosis: Many people know that it is not advisable to eat ginger at night. In fact, you should not eat ginger not only in the evening, but also after noon. Do not eat ginger after noon, otherwise it will easily damage the lungs. Chinese people pay special attention to keeping in tune with the weather when it comes to health preservation. The Yang energy of nature reaches its peak at noon. What flourishes must decline. In the afternoon, Yin energy begins to rise and Yang energy begins to converge. Ginger generates yang energy, so it is naturally not suitable to eat it in the afternoon. At noon, the qi and blood of the heart meridian are at their strongest. Eating ginger at this time is just adding fuel to the fire for people who are very angry. The fire in your heart will burn even brighter. The city gate caught fire, affecting the fish in the pond. Our lungs are this pond fish. If the heart fire is too strong, the lungs will suffer, causing various symptoms such as cough, asthma, phlegm and heat. Eating ginger at noon will cure tuberculosis. People with a constitution of yin deficiency and fire exuberance must remember this. Eat ginger in the evening and meet the King of Hell: Eat ginger in the morning and make a tonic decoction. Eating ginger at noon will cure tuberculosis. Eat ginger at night and meet the King of Hell. Recently, a similar folk proverb has been circulating on the Internet, saying, "Eating ginger in the morning is equivalent to tonic soup, and eating ginger in the evening is equivalent to eating arsenic." Many people became frightened when they heard the word "arsenic" and asked why. I read some explanation articles on the Internet, and they are all correct. Unfortunately, I only know one but not the other. I cannot explain why it is "equal to eating arsenic". Some people simply changed this proverb to mean that eating ginger at night is harmful to health. Why can't you eat ginger at night? Ginger promotes yang energy. The human body should nourish yin and converge yang energy at night. Eating ginger is counterproductive and goes against the weather. There are several serious harms to eating ginger at this time: First, it makes people excited and unable to sleep peacefully. Second, it stimulates nerves and affects heart function. Third, stagnation of internal fire consumes lung yin and damages kidney water. Only this is not enough to explain that the harm of eating ginger late is comparable to the poison of arsenic. The most critical reason is: people generally drink alcohol at night. If you drink ginger and vegetables at this time, it will be very harmful! Eating ginger and wine together will ruin your heart for a hundred days. Ginger and wine are both very hot things. Ginger uses the power of wine to enter the meridians, and wine uses the property of ginger to enter the internal organs. Using ginger and vegetables with wine at night is equivalent to taking chronic poison. Among the construction cases spread among the people, there is a story about murdering people by using ginger wine to rot lungs for a hundred days. In fact, eating ginger and wine together will not only damage the lungs. Over time, the internal organs will be injured. After all, it’s alcohol that hurts people. Rather than being afraid of the smell of ginger, it is better to quit drinking and maintain health. Ingredients for soaking ginger: some fresh ginger, 1000 ml of cold boiled water, 40 grams of salt, and 50 ml of high-strength liquor. Method: 1. Clean the container that can be sealed and make sure there are no oil stars. 2. Pour in the cold boiled water and salt and let it fully dissolve. 3. Peel and wash the ginger, dry the water on the surface and put it in salt water. 4. Add garlic cloves, red pepper and white wine, then seal the container and take it out after a week. Tips: ●Only young ginger can be used for soaking ginger, not old ginger. Removing the skin can better help the ginger to absorb the flavor. If you want better results, you can cut a few slits in the ginger. ●Oil is the enemy of kimchi. In addition to the container, including the chopsticks and other tools you use to pick it up, make sure there are no spots of oil, otherwise the whole tank of kimchi will deteriorate. ●High-grade liquor can not only make the brewed ginger taste better, but also reduce the possibility of the pickle water going bad. In Beijing, you can use Erguotou.

●Sealing is a very critical detail. If you are using a kimchi jar, be sure to remember that there should always be water in the sink at the mouth of the jar. If you are using a screw-top bottle, it is best to put a piece of plastic wrap larger than the lid inside the lid. This piece Plastic wrap can not only strengthen the sealing of the lid, but also prevent the inner surface of the lid from being corroded and rusted. ●The sour taste of pickled ginger is produced by natural fermentation, so unless you are in a hurry to eat it, do not add white vinegar or the like, as the taste will not be as delicious as directly fermented. The same goes for other pickles. Another approach I prefer A. 250g young ginger B. 340g white vinegar 100g white sugar 10g salt Scrape A and slice it into thin slices. Pour in boiling water and soak for 2 minutes. Decant the water. Place in a clean bottle. Place B in a non-aluminum pot and heat until sugar and salt dissolve. Pour it into the ginger bottle, let the ginger be completely covered with vinegar, cover it, cool it and put it in the refrigerator, and it will be ready after 24 hours. Here is a brief introduction to how to make Sichuan pickles: Tools: Special pickle jars made of pottery. The ones that are not glazed on the outside are called tile jars, while the ones that are glazed are more beautiful. The mouth of the jar is protruding, and there is a concave tray around the mouth (that is, a sink, which can hold water). The jar can be sealed by buckling the bowl, which can accelerate the fermentation of kimchi in the absence of oxygen and produce a large amount of lactic acid. When making kimchi, fill a nearby tray with water and seal the jar to prevent air from entering. If there is no kimchi jar, you can use another container instead, but the container must have a large mouth, a tight seal, and no air leakage. When I was a child, I went to buy kimchi jars with my mother. She would always look carefully to see if there were blisters and cracks on the outside of the jar, which would determine whether the kimchi would go bad when making it. Nowadays, a kind of glass jar is popular. This kind of jar is more beautiful, and you can see the vegetables of various colors inside from the outside. This is also used as a means to grab the attention of customers in restaurants. Sichuan kimchi is usually divided into two types. The types are different, the uses are different, and the methods are also very different. One is diving kimchi. The reason for diving kimchi is that it is quickly taken out and eaten after being soaked in a jar. Can be used as a specialty dish. Usually the assorted kimchi in Sichuan restaurants and the side dishes on the table before meals are of this type. Materials: Usually melon vegetables or hard roots, stems, leaves, fruits, etc. are used and cut into long strips. Meat dishes usually include pig ears, chicken feet and pig offal. Method: Boil water, add salt (about 50-60 grams of salt per 1 kilogram of water), after the salt is completely dissolved, add an appropriate amount of ingredients, and pour it into the kimchi jar (the brine should be submerged to 3/5 of the jar). should). After the brine has completely cooled, add the vegetable cubes. Use special chopsticks when eating kimchi, and do not bring oil. Avoid oil and raw water entering the jar, otherwise flowers will grow (white mold will grow on the surface of the water). The tank at the mouth of the altar should be kept clean and filled with water frequently. How to eat: Vegetables such as lettuce and radishes only need to be soaked for eight to twelve hours. The vegetables soaked in this way will be crispy and fresh, with a moderate amount of salty taste, which is very refreshing. If you like spicy food, you can pour some chili oil and mix it with a little MSG, which is a rare delicious taste. The other is used as a condiment. Many famous dishes in Sichuan cuisine are made with this kind of kimchi. If you want to make a special dish, you can make this kind of kimchi for a few days longer than diving pickles, which is about a week to ten days. It is usually better than diving pickles. A little more sour; the other is to soak it in a jar for a long time and only pick it up when cooking as a seasoning. Ingredients: pepper, green vegetables, white radish, cowpea, ginger. Method: 1. Wash and dry the vegetables to be soaked. 2. Boil water, add appropriate amount of salt (about 80 grams of salt per 1 kilogram of water) and set aside. 3. Make jar water: Use the "mother water" from the previous kimchi jar, or you can ask for some from friends who already have kimchi jars at home. Put it in fresh jar water, which will have a better taste and contain a lot of lactic acid bacteria. . If you can't find it, you'll have to make it again yourself. Pour the cooled water into the mother water. 4. Add seasonings, pepper, fennel, white wine and jar water to make it. 5. Put the prepared vegetables into the jar and marinate. The vegetables should be filled with as little space as possible, and the liquid level should be close to the mouth of the jar and the vegetables should be submerged in salt water. Pour cold boiled water into the sink around the mouth of the altar, close the bowl and place it in a cool place. 6. Keep the place where the kimchi is placed in a cool place, and keep water at the mouth of the jar to ensure that air and bacteria do not enter the jar. If you find flowers growing in the jar, add a little white wine. How to eat: 1. In Sichuan cuisine, pickled chili peppers and pickled ginger are used as seasonings for all dishes with a fishy smell. If pickles are not authentic, Sichuan cuisine is definitely not authentic. 2. Pickle radish: Use small radish, which will become sour after soaking. You can use three. Four pickled radish stewed duck, very delicious.

3. Sauerkraut: When cooking fish, sauerkraut is usually added. Fish with sauerkraut can also be made spicy or not, depending on its taste. Pickled cabbage can also be used to make pickled cabbage vermicelli soup, or you can just wash the pickled cabbage, cut it into shreds, and mix with red oil chili and a little MSG. It is also a delicious Chinese breakfast accompaniment. 4. Soaked cowpeas: Stir-fried minced pork is a common but delicious side dish. Note: If the prepared kimchi does not taste good when eaten, you can make some adjustments: if it is not crispy, you can add some wine; if it is too sour, you can add some salt; if it becomes moldy and smells, it is caused by too much heat in the jar or unclean tools. , at this time, the mildew spots should be removed, add salt and a small amount of white wine, move it to a cool place, and expose it for about 10 minutes every day. The musty smell will disappear naturally in about 3 to 5 days. If the kimchi is found to be soft, rotten and smelly, it means that the kimchi has deteriorated and cannot be eaten, and the vegetable marinade cannot be used again. Experience: 1. When making the brine for the first time, add some brown sugar and Sichuan Dahongpao peppercorns and boil them with salt water. The brown sugar can disinfect and produce acid. The peppercorns can produce a numbing flavor. 2. It is best to soak a little for the first time. Beautiful radish, because it can be soaked to produce a beautiful red color, and then soaked in some celery (celery can produce a special fragrance), the red and green colors are very beautiful!

The magical use of ginger to strengthen the spleen and eliminate food, peel the ginger and leave the skin. Many introductions to knowledge : "Three slices of ginger in the morning are better than drinking ginseng soup." Ginger can promote blood vessel dilation, accelerate blood circulation, open the pores on the body, take away excess body heat, and also bring out germs and coldness in the body. Adding some ginger when cooking not only makes the dishes more delicious, but also increases appetite, strengthens the spleen and appetizers. Come take a look with me below. As the saying goes, "If the rice is not fragrant, eat ginger." When the meal is not fragrant or the appetite is reduced, eating a few slices of ginger or adding a little young ginger to the dish can improve appetite and increase the amount of food. After eating ginger, people will feel hot in the body. This is because it can dilate blood vessels, speed up blood circulation, and promote the opening of pores on the body. This not only takes away excess heat, but also removes germs and coldness from the body. Take it out together. When the body eats cold things, is exposed to rain or stays in an air-conditioned room for a long time, eating ginger can promptly eliminate various discomforts caused by coldness in the body. 1. "Three slices of ginger in the morning are better than drinking ginseng soup." It is better to eat it in the morning and at noon. Ginger is the fresh rhizome of ginger, a perennial herb of the Zingiberaceae family. It is warm in nature and pungent in taste. It belongs to the lung, stomach, and spleen meridians. It has the function of producing sweat and relieving the symptoms. , warms the middle and dispels cold, warms the lungs and resolves phlegm, reduces qi and relieves vomiting, and can detoxify. This product is commonly used to treat colds, internal cold, abdominal pain, vomiting and diarrhea, cold lungs, phlegm and fluid retention, asthma and cough, and can also be used to treat food poisoning such as fish, crabs, birds and animal meats. Western medicine has also affirmed the medicinal efficacy of ginger: ginger contains volatile oils, the main components of which are zingiberone, gingerol and zingiberene, etc., as well as spicy ingredients such as red gingerol. Modern pharmacological experiments show that ginger can relieve heat, anti-inflammatory, sedative and analgesic. It has significant inhibitory effects on Staphylococcus aureus, Shigella dysenteriae, Typhi, Vibrio cholerae, Salmonella, Pseudomonas aeruginosa, etc. Oral administration of ginger decoction to animals can promote the secretion of gastric acid and gastric juice, and protect gastric mucosal damage. effect. Clinical medicine also shows that using ginger to treat chronic gastritis is indeed effective. It should be noted that ginger is pungent and warm in nature and is suitable for patients with exogenous wind-cold, spleen and stomach deficiency and diarrhea. People with yin deficiency, internal heat, superficial deficiency, spontaneous perspiration, and excessive heat should not take it. As the saying goes, "Three pieces of ginger in the morning is better than drinking ginseng soup." It is true. Ginger is pungent, warm, and very irritating, so it is not suitable for dinner and is best eaten in the morning or lunch. 2. "Leaving the ginger peel will make it cool, removing the ginger peel will make it hot." Traditional Chinese medicine believes that ginger is pungent and warm in nature, and has the effects of strengthening the stomach, stopping vomiting and detoxification, while ginger peel is pungent and cool in nature. It has the effect of promoting water circulation and reducing swelling. Therefore, there is a saying that "leaving ginger peel will make it cool, removing ginger peel will make it hot". When used as a dish, it is best to leave the skin on so as not to cause irritation. Under normal circumstances, it is best not to remove the ginger skin when adding it to dishes. This can maintain the balance of ginger's medicinal properties and give full play to the overall efficacy of ginger. Only in some special cases, it is recommended to remove the ginger skin, such as for those with spleen and stomach deficiency, or when eating cold dishes such as bitter melon, crab, mung bean sprouts, etc. The ginger skin should be removed. When used as traditional Chinese medicine, ginger peel is dialectically different. When treating diseases, whether ginger peel should be removed depends on syndrome differentiation and treatment, which varies from person to person. For example, if you suffer from a cold, drinking ginger brown sugar water can relieve it. At this time, it is best to peel the ginger. The ginger skin will prevent the ginger from fully exerting its pungent and warming effect of relieving the skin. Therapeutic rules are contradictory. When using ginger to treat vomiting, stomachache and other discomforts caused by spleen and stomach deficiency, the ginger skin should also be removed.

Tips for strengthening the spleen and strengthening the body: Earth corresponds to the spleen, and overeating will damage the spleen. If you have symptoms such as abdominal distension, diarrhea, fatigue, shortness of breath, loose ligaments and muscles, and body edema, you need to nourish the spleen.

The spleen's strongest time: 9 to 11 o'clock; the spleen's weakest time: 19 to 23 o'clock; Keywords for strengthening the spleen: To strengthen the spleen, those with weak spleen can advance the lunch time to 11 o'clock. At this time, the spleen is at its strongest, and digesting food and absorbing nutrients are the best. Effective; eating a sweet fruit 1 hour after dinner can strengthen the spleen. Home spleen-strengthening method - abdominal scraping: Abdominal scraping can help the hyperperistaltic gastrointestinal tract return to normal and balance the yin and yang of the internal organs. Dietary therapy should only be used for daily conditioning and should not rely too much on "replenishing the form with the form", also known as "replenishing the internal organs with the internal organs". This is one of the ancient traditional Chinese medicine dietary therapy theories that has been passed down to this day and is still quite influential. That is, using the five internal organs of animals and plants The six fu organs are used to treat diseases of the corresponding organs of the human body. In particular, the "viscera deficiency syndrome" often referred to in traditional Chinese medicine means that the weakness of human organs can be replenished by eating animal viscera. But this does not mean that you should eat whatever you eat to supplement it. Don't take it out of context to "complement the shape with the form", otherwise you will lead to a big dietary misunderstanding. Diet therapy is just a daily supplement, don’t rely too much on it; if you feel unwell, please seek medical treatment as soon as possible

Do you dare to eat ginger in the future? After people eat ginger, they will feel warm in the body. This is because it can dilate blood vessels, speed up blood circulation, and promote the opening of pores on the body. This not only takes away excess heat, but also removes heat from the body. It brings out germs and cold air together ◆◆01. Ginger prevents us from getting oral ulcers --- rinse your mouth with hot ginger water instead of tea, two to three times a day. Generally, the ulcer can be cured after six to nine treatments. ◆◆02. The periodontitis caused by ginger has reduced swelling. First, gargle with hot ginger water instead of tea, once in the morning and evening. If your throat is sore and itchy, you can add hot ginger water with a little salt instead of tea and drink it twice a day. to three times. ◆◆03. Ginger has made our migraines disappear. When a migraine attacks, you can soak your hands in hot ginger water for about fifteen minutes, and the pain will be reduced or disappeared. ◆◆04. Ginger makes us sober again after being drunk. Adding an appropriate amount of honey to hot ginger water can relieve or eliminate the discomfort of being drunk. ◆◆05. Ginger actually makes dandruff disappear--scrub your hair with ginger first, and then wash your hair with hot ginger water, which can effectively prevent and treat dandruff; long-term use has a certain effect on baldness. ◆◆06. The pain in our waist and shoulders caused by ginger has disappeared. First, add an appropriate amount of salt and vinegar to the hot ginger water, then soak it with a towel and wring it out, apply it to the affected area, repeat several times, and it can Great pain relief. ◆◆07. Children suffering from pinworms caused by ginger are gone - wash the area around the anus with hot ginger water every day before going to bed, and then drink one to two cups of hot ginger water. It can be cured in about ten days. ◆◆08. My husband’s foot odor caused by ginger is gone. Soak your feet in hot ginger water. Add some salt and vinegar when soaking. Soak for about fifteen minutes, pat dry, add some talcum powder, and the smell will disappear. ◆◆09. The high blood pressure of the elderly affected by ginger has stabilized. When the blood pressure rises, you can soak your feet in hot ginger water for about fifteen minutes. It can reflexively cause blood vessels to dilate, causing blood pressure to drop accordingly. ◆◆10. The cold and headache caused by ginger are cured--soak your feet in hot ginger water. It is advisable that the water can reach the ankle bones. You can add some salt and vinegar and soak the feet until they turn red. This method has a significant therapeutic effect on colds, headaches and coughs. ◆◆11. The urticaria caused by ginger was actually cured----Ginger and cinnamon twig porridge: 10 slices of ginger, 3 grams of cinnamon twigs (pulverized), 50 grams of japonica rice, 30 grams of brown sugar, cooked as gruel , 1-2 times a day. ◆◆12. The throat pain caused by ginger is no longer swollen and painful--add a little salt to the hot ginger water and drink it as tea. ◆◆13. Ginger no longer hurts our joints. -------- Eat a few slices of ginger or boil ginger and jujube water after getting up every morning. Consistently eating 3 times a day can significantly relieve joint pain. ◆◆14. Her menstrual pain no longer hurts because of ginger. Add 2 to 3 hawthorns to the ginger and brown sugar water, 2 to 3 times a day. ◆◆15. Ginger will no longer cause chilblains on your hands and feet this winter. You can soak your hands and feet in boiled ginger water. ◆◆16. We no longer get prickly heat caused by ginger---use sliced ??ginger and rub it externally. The prickly heat will go away quickly. It can be used by adults and children. ◆◆17. Ginger will no longer cause hair loss. -------- Wash your hair often with warm ginger water. The effect is good. You can try it. ◆◆18. Ginger makes our body odor disappear---rubbing with ginger slices several times a day can significantly reduce the body odor.

Eating ginger in winter can drive away the cold. There is a saying that eating ginger in the morning is better than ginseng soup, and eating ginger in the evening is equivalent to eating arsenic.

Cut a few slices of ginger and brown sugar to make tea and drink it in winter, which is good for the body in winter. Ginger is also a very good condiment. Adding ginger to various dishes will make the taste more delicious.

Ginger contains gingerol, which promotes blood circulation and makes the whole body feel warm after taking it. Its volatile oil can increase appetite and strengthen digestive function. It is mainly used to treat exogenous wind and cold and to strengthen the stomach. Therefore, it makes sense that eating ginger brown sugar porridge can dispel cold and increase warmth in winter.